I’m sure it has to do with the fact that after sleeping all night, the body is crying out for sustenance. The stomach grumbles, blood sugar levels are low and the brain whispers “feed me now so that I may switch on”.
Though that wouldn’t explain why I often eagerly plan my breakfast for the next morning… just as I’ve finished eating dinner.
This is a recipe I’ve perfected over the past year. No need for pre-packaged glucose and sodium packed muesli bars any longer.
Filled with natural, wholegrain ingredients, these are high in Omega 3, fibre, protein and taste and will keep you satisfied and full of energy all the way through the morning – enjoy!
Bec Brown’s Breakfast Bars
- 2 cups rolled oats
- 1 tablespoon brown sugar
- 1/3 cup honey or pure maple syrup
- 1/4 teaspoon of stevia powder (natural sweetener you can find at health food stores. If you don’t have this, add another 1/3 cup of honey or maple syrup)
- 1/3 cup chopped dates, soaked in boiling water for 5-10 minutes
- ½ cup sultanas
- 1 teaspoon natural vanilla
- 1 egg
- 1/3 cup milk
- 1 teaspoon cinnamon
- ½ teaspoon mixed spice
- 2 tablespoons pepitas
- 2 tablespoons sunflower seeds
- 1 tablespoon linseed
- ½ cup chopped walnuts
Preheat oven to 160.
Cover chopped dates with boiling water until they’re just covered. Leave for 5-10 minutes, stirring at the end so that they go a little syrupy.
Mix all wet ingredients together in a large bowl (microwave honey so that it’s runny), then add all dry ingredients, adding the rolled oats last.
After lightly combining, pour / scoop into a square or rectangular non-stick backing tray and smooth the top flat with the back of a spoon. Remember, there’s no flour in these bars so they won’t rise – however deep you make the mix in the tray will be how high the bars are.
Bake immediately for approx 20 minutes.
If you leave the combined mixture sitting around for too long before baking, the oats will soak up all of the liquid and then will set quite hard. Baking immediately after combining will ensure that the bars remain moist and slightly chewy.
Cook for 15 minutes. Check at the 11 minute mark – if the edges are already very firm, bring them out early.
Let cool in pan for 5 mins then turn out onto cooling rack. When totally cooled, transfer onto a chopping board and cut into bars or squares.
Delish with a good cup of coffee or tea.